Eating radish is beneficial, but it can also harm

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Radish has a whole range of useful properties , but not everyone should use it. Experts in the field of nutrition talked about the value and harm of radish.

Details

In the spring, seasonal products begin to appear on store shelves, which nutritionists advise to use to fight vitamin deficiency. One such product is the popular radish.

Scientists claim that the use of radish allows you to increase the level of useful and necessary vitamins in the body. It is very useful for people with disorders such as low hemoglobin (anemia), high blood sugar, weakness and fatigue caused by a deficiency of beneficial micronutrients in the diet. In the fight against spring vitamin deficiency, radish is considered a well-deserved record holder: only 250 grams of this vegetable provide the body with the daily norm of ascorbic acid.

Radish is also useful for fighting edema: it has a choleretic effect, stimulates the work of the gallbladder and liver. Due to the high content of fiber, the use of radish improves metabolic processes, activates the removal of excess cholesterol, and therefore it is useful for those who want to lose excess weight, fight diabetes and gout.

Few people know that radish has a lot protein – more than in other vegetables. It is very useful for those who want to reduce the amount of meat in their diet. Radish essential oils have antiseptic properties, stimulate the secretion of gastric juice and improve digestion.

However, precisely because of the presence of mustard oils, radish can harm people who have problems with the pancreas, liver and gall bladder.

In addition, people with thyroid problems should refrain from using radish: abusing the vegetable threatens them with the appearance of tumors.

Radish is also prohibited for those who suffer from ulcers.